Dear Migros Would it be possible to offer an organic chestnut puree (https://produkte.migros.ch/bio-marroni-puree) without added sugar and without sugar alternatives (sweeteners etc.)? Kind regards
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I've asked that every year and they always find an excuse. I just do it myself now. That's fine.
Hello smartcoyote, thank you for your question. In terms of production technology, it would be possible to produce a chestnut purée without added sugar. At the moment, we estimate that market demand is still far too low. Especially because chestnuts do not have a distinctive taste compared to other frozen fruits, for example. The taste develops much more with the addition of a little sugar. However, we have of course informed the specialist department of your request. Kind regards, Chloe
Marronipuree without sugar? I can't imagine that it would still be delicious? I mean, you eat it as a dessert. I think organic chestnut puree is one of the best, precisely because it has a good chestnut flavour and isn't too sweet.
Yoliboli
Marronipuree without sugar? I can't imagine that it would still be delicious? I mean, you eat it as a dessert. I think organic chestnut puree is one of the best, precisely because it has a good chestnut flavour and isn't too sweet.
The point is that you can sweeten it yourself however you like. Not everyone wants or is allowed to eat sugar, so I always make my own puree...
indios
The point is that you can sweeten it yourself however you like. Not everyone wants or is allowed to eat sugar, so I always make my own puree...
Yes, but not everyone wants to sweeten their own Puree.
Bodenseeknusperli
So I understand you, but I think we are talking about two things. You mean the ready-made vermicelli puree, which you press into spaghetti, for example, which has the sweetness of sugar or even cherry in it, oils so that it is "wet" and creamy soft. Chestnut puree is the basic ingredient, and that would be desirable without sugar for some of them. What you make of it is up to you, depending on the recipe. It's like taking natural quark as an example and using it to make creams or cakes, sweet fruit desserts or savoury dips. And yet I think it tastes very good with zero sugar, heissi chestnuts, for example, are also delicious without sugar - but as always, it's the quality that counts. And that's why I don't think chestnut puree without any sugar can work here because the quality is lacking. Or not at the price, of course.
I am referring to Marroni Puree Bio (pictured above) with 73% chestnuts. The rest is sugar and water. There is no fat or anything in it, as is unfortunately often the case with other products. I and my family really like it and I use it exactly as I bought it. I think that the vast majority of customers don't want to refine the puree themselves, but put it straight through the vermicelli press. If you don't want to eat sugar at all, you can buy frozen marrons and make it yourself. But as already mentioned, I don't think that's what the masses want to do.
Bodenseeknusperli
I would like to repeat myself again, you can >buy< chestnut puree and vermicelles puree. How you eat and prepare something is something else again. Quote from Yoliboli: "There's no fat or anything in it, as is unfortunately often the case with other products." Then you mean vermicelli puree, which has oils in it. Marroni puree doesn't. A bit complicated perhaps😉 Quote Kassensturz: While marroni purees consist of just marroni, sugar and water, other ingredients are added to vermicelles: Fats such as rapeseed and palm oil, binding agents, thickeners and preservatives. Flavorings are also added, often kirsch. So if you are looking for a ready-made dessert, buy a vermicelles; if you want to refine or process the mixture yourself, opt for chestnut puree. And don't forget: Vermicelles can also be easily made from frozen chestnuts (the latter is a good tip, and freshly roasted chestnuts are nice and strong😁).
Not complicated at all.... I just wanted to say that the organic chestnut puree from Migros only contains chestnuts and sugar. I like the taste. You don't have to put any fat, flavourings or cherries in it for it to taste good. By the way, vermicelli just means little worms. I like the puree. I don't know what others like. It's just important to me that it's organic and has no artificial flavors or fats in it. Do you understand what I mean?
indios
I've asked that every year and they always find an excuse. I just do it myself now. That's fine.
I also make it myself. Since I need it for savory foods, I don't want any sugar in it.